We're looking at the start-up costs of each location and for existing locations, the cost of essentially buying the Sodexo and dining services out each location. We've requested information from dining services, and we plan to have a solid proposal of location together within the next month.
There are many already existing food service locations of campus that could be replaced by a student run food co-op. Replacing an already existing food service would add more variety to the type of food offered on campus along with the many benefits outlined in the executive summary. Using an already existing food service location would be ideal because the space would already be established as a food service, require less new construction and already have an established customer base.
Taking over an already existing food service area would require extensive communication with dining services and other business currently operating in the spaces. If the co-op were to move into an already existing location we would negotiate with current businesses in order to recover the money that they have already put into the location. Current revenues of each location would need to be examined and research would need to be put into assessing what needs current customers have for the space. We are currently in contact with dinning services and Kurt Willis in order to obtain this information.
VU Market
The VU Market is located on the sixth floor of the Viking Union. The amount and organization of space that already exists in VU Market would be ideal for converting into a student run co-op. The refrigerator cases could be used for produce and other quick and easy snacks. Having these refrigerator cases in addition to kitchen space would allow the Co-op to serve both the needs of students who want food to go and students who want a place to study or take a break and can wait longer for their food. The kitchen space that is already occupied by the Mediterranean Grill and Chic-Fil-A could be renovated slightly, replacing deep fryers with an oven etc., to meet the needs of the Co-op. The market space also has a large amount of space in the seating area behind it. Part of this space could be used to put in a small stage or a house a variety of other projects that students may want to pursue. The VU is essentially a place for students. Having food services that represent the student body in this space would ultimately help the University's image and build a stronger student community.
While this space would be an ideal space for the Co-op there are a number of obstacles that might make it difficult for the Co-op to take over this location. One concern is its proximity to the Underground Coffeehouse which provides similar services to those that the Co-op would provide. Also, Given that Chic-Fil-A and the Mediterranian grill have just opened, it would not be fiancially feasable for us to take over this location. Last year dining services put over $400,000 into the location.
Miller Market
Miller Market is located on Red Square. Students currently visit Miller Market to grab quick meals between classes. If the Co-op were to move into this location it would need to be able to provide quick and healthy snacks. Miller will be undergoing renovations in a year and would be a great place for the co-op to move into if it starts in a less permanent location. The market space could be renovated to meet the needs of the Co-op by putting in more space for food preparation and seating. More seating area could also be incorporated outdoors on Red Square or in the small plaza behind the market. The current space currently has refrigerator cases and a small amount of food preparation space in what is now Starbuck's coffee.
Carver Gym
Sub Shop
The Haven
Tony’s Coffee
Tony's is located in the east lobby of Haggard Hall and offers a walk-up window facing Red Square. This convenient location is not only accessible to all who walk through Red Square, but also to those studying within the Wilson Library. Although Tony’s is smaller than the other suggested locations, this characteristic may be a benefit in disguise since the acquisition, rent and maintenance fees would be less. Presently, Tony’s Coffee serves as a smaller, limited version of various other cafes already existing on campus. Exchanging this space with the co-op would not be a loss to the students who currently patronize Tony’s, as similar versions of this café already exist. On the other hand, the co-op would provide a new, unique and affordable eating option for the many people who are looking for a delicious, sustainable form of food.
Underground Coffee House
Centrally located in the third floor of the Viking Union in what is now the Underground Co-op, an already popular location. Beyond the established consumer base, we will draw in those students whose needs are not met by the current dining services. The Underground Coffeehouse is a unique environment not found anywhere else on campus. The current space is filled with comfortable furniture, subtle lighting, and a pool table. This provides a lounge space where students can relax, eat, drink, study and more, the perfect atmosphere for the Co-op. Another benefit of taking over this space will be that it is the property of Associated Students so there will be very low start up and overhead cost. This will help the Co-op to meet their objectives of providing highly valued products at a reasonable price to the university community. The space is equipped with most of the furniture and kitchen equipment that will be needed to run the Co-op, because of this, our estimated start up costs will be a conservative $19,000.
The underground space will create a unique atmosphere and serve as a hub for clubs, groups, and individuals to connect. This will help the Co-op reach its goals and objectives to create a student voice, and feeling of ownership of the Co-op. The Co-op will serve as a hub for activism and sustainability and work to involve students in the creation of a sustainable community. The space will provide an atmosphere that will promote social, environmental, and political education and awareness in accordance with the vision. This will include speakers, workshops, films, musical and dramatic performances, fieldtrips, and other events as desired by the University community. The Co-op will provide a space in which students can display, sell, or share their work by showcasing art, music, poetry, and other creative mediums.
The Atrium
Located in a heavily trafficked area and in the first floor of Arntzen Hall the environmental science building. The space The Atrium occupies would likely provide the largest and most prepared space that we could hope for. Already in this location are: Starbucks, Pizza Hut, Sub Connection, Pasta Plus and Freshens smoothie bar that could be unified into one sustainably minded and supplied food cooperative. The Atrium has a very large table/seating area for people to hang out and create in. The proximity to the Huxley college of the environment will provide a steady base of sustainably minded students and staff. The drink areas would change very little except the providers of the ingredients would be sustainable and local whenever possible. Ultimately the space PIzza Hut, Sub Connection and Pasta Plus occupy would be great because they are already a legal operation and are in complience with state health codes.
We simply want to provide healthier options for students and staff while at the same time creating a friendly space for diversity where everyone feels welcome.
Mobile Food Service Units
The student run co-op could be housed in one or multiple mobile Service units on campus. Each unit would serve as distribution centers of co-op goods and services with a central certified kitchen located either on or off campus (please see certified kitchen space). Goods would be transported from the certified kitchen to the carts as needed. Minimal amounts of preparation, such as sandwich preparation, would be done in the unit according to health code requirements. Covered seating areas would accompany mobile food carts for customers and students.
It should be considered that while a mobile food service unit could be an ideal option for obtaining space on campus within a relatively short time frame it would ultimately not provide enough space to serve our long term vision for having the co-op be a hub for student projects and activities. Because of its outdoor location the units would not be able to be open as many hours and would not be an ideal location for studying, club meetings or events.
A Mobile food service unit would still be an ideal additional location if the co-op gained the resources to expand into building space on campus. If mobile food service units were paired with a central café space on campus the Co-op would be accessible to students on both north and south campus. To be consistent with the vision of the Co-op it is essential that the co-op be as accessible as possible to students.
Red square mobile café Advantages:
Red square is a popular gathering place for students in between classes. If the Co-op were to be located in Red Square it would be highly accessible to students. The Red Square is a space on campus where students can express their voice. The Co-op’s presence in Red Square would encourage student expression and be able to participate in student led gatherings and events in Red Square Concerns:
Most students who pass through Red Square are usually in a hurry to get to class. The Co-op would need to be able to meet students’ needs to have food prepared quickly.
Academic Instructional Center Quad mobile/cart/stand Advantages:
The square in front of the new Academic Instructional could be an ideal location for the student run Co-op. There are currently no food services in this area for students. As the new building is filled with classes there will be an increasing demand for food services in this part of campus.
Bronze Triangle Area
Side of Art Building
Vendor’s row cart Advantages:
Vendor’s row and the Viking Union is already a high traffic area for students. Many students depend on vendor’s s row for meals or snacks between classes. Having the Co-op on Vendor’s Row would provide Because of the covered space we would not need to have a bus or a cart. There is also already an established eating area. Disadvantages:
If the Co-op were located on Vendor’s row it would compete with the already established local businesses. We do want to negatively affect their business. The Coffee Lady already serves many items that are on the Co-ops menu.
Certified Kitchens Space
The Co-op will need a certified kitchen space in order to provide its full menu. Ideally the Co-op’s location would be able to accommodate both a café and a certified kitchen. If the Co-op is located in a space that cannot accommodate a certified kitchen it will need to have kitchen space in a separate location. Some potential options for kitchen space include partnering with the Canada House, Fairhaven Stack 3 or 5 kitchens, which has a certified kitchen, converting space on campus into kitchen space, or renting kitchen space from various community centers or churches that have certified kitchens. Food would be transported from the kitchen to café or mobile food units on campus.__
Fairhaven Stacks 3 and 5 lounge
In 1974 a "Housing Co-op was formed in these stacks. Their info can be found at www.coop5.org. Specific contact info can be found at http://www.coop5.org/box/list.php.
Table of Contents
Already Existing Food Services Locations
There are many already existing food service locations of campus that could be replaced by a student run food co-op. Replacing an already existing food service would add more variety to the type of food offered on campus along with the many benefits outlined in the executive summary. Using an already existing food service location would be ideal because the space would already be established as a food service, require less new construction and already have an established customer base.Taking over an already existing food service area would require extensive communication with dining services and other business currently operating in the spaces. If the co-op were to move into an already existing location we would negotiate with current businesses in order to recover the money that they have already put into the location. Current revenues of each location would need to be examined and research would need to be put into assessing what needs current customers have for the space. We are currently in contact with dinning services and Kurt Willis in order to obtain this information.
VU Market
The VU Market is located on the sixth floor of the Viking Union. The amount and organization of space that already exists in VU Market would be ideal for converting into a student run co-op. The refrigerator cases could be used for produce and other quick and easy snacks. Having these refrigerator cases in addition to kitchen space would allow the Co-op to serve both the needs of students who want food to go and students who want a place to study or take a break and can wait longer for their food. The kitchen space that is already occupied by the Mediterranean Grill and Chic-Fil-A could be renovated slightly, replacing deep fryers with an oven etc., to meet the needs of the Co-op. The market space also has a large amount of space in the seating area behind it. Part of this space could be used to put in a small stage or a house a variety of other projects that students may want to pursue. The VU is essentially a place for students. Having food services that represent the student body in this space would ultimately help the University's image and build a stronger student community.
While this space would be an ideal space for the Co-op there are a number of obstacles that might make it difficult for the Co-op to take over this location. One concern is its proximity to the Underground Coffeehouse which provides similar services to those that the Co-op would provide. Also, Given that Chic-Fil-A and the Mediterranian grill have just opened, it would not be fiancially feasable for us to take over this location. Last year dining services put over $400,000 into the location.
Miller Market
Miller Market is located on Red Square. Students currently visit Miller Market to grab quick meals between classes. If the Co-op were to move into this location it would need to be able to provide quick and healthy snacks. Miller will be undergoing renovations in a year and would be a great place for the co-op to move into if it starts in a less permanent location. The market space could be renovated to meet the needs of the Co-op by putting in more space for food preparation and seating. More seating area could also be incorporated outdoors on Red Square or in the small plaza behind the market. The current space currently has refrigerator cases and a small amount of food preparation space in what is now Starbuck's coffee.
Carver Gym
Sub Shop
The Haven
Tony’s Coffee
Tony's is located in the east lobby of Haggard Hall and offers a walk-up window facing Red Square. This convenient location is not only accessible to all who walk through Red Square, but also to those studying within the Wilson Library. Although Tony’s is smaller than the other suggested locations, this characteristic may be a benefit in disguise since the acquisition, rent and maintenance fees would be less. Presently, Tony’s Coffee serves as a smaller, limited version of various other cafes already existing on campus. Exchanging this space with the co-op would not be a loss to the students who currently patronize Tony’s, as similar versions of this café already exist. On the other hand, the co-op would provide a new, unique and affordable eating option for the many people who are looking for a delicious, sustainable form of food.
Underground Coffee House
Centrally located in the third floor of the Viking Union in what is now the Underground Co-op, an already popular location. Beyond the established consumer base, we will draw in those students whose needs are not met by the current dining services. The Underground Coffeehouse is a unique environment not found anywhere else on campus. The current space is filled with comfortable furniture, subtle lighting, and a pool table. This provides a lounge space where students can relax, eat, drink, study and more, the perfect atmosphere for the Co-op. Another benefit of taking over this space will be that it is the property of Associated Students so there will be very low start up and overhead cost. This will help the Co-op to meet their objectives of providing highly valued products at a reasonable price to the university community. The space is equipped with most of the furniture and kitchen equipment that will be needed to run the Co-op, because of this, our estimated start up costs will be a conservative $19,000.
The underground space will create a unique atmosphere and serve as a hub for clubs, groups, and individuals to connect. This will help the Co-op reach its goals and objectives to create a student voice, and feeling of ownership of the Co-op. The Co-op will serve as a hub for activism and sustainability and work to involve students in the creation of a sustainable community. The space will provide an atmosphere that will promote social, environmental, and political education and awareness in accordance with the vision. This will include speakers, workshops, films, musical and dramatic performances, fieldtrips, and other events as desired by the University community. The Co-op will provide a space in which students can display, sell, or share their work by showcasing art, music, poetry, and other creative mediums.
The Atrium
Located in a heavily trafficked area and in the first floor of Arntzen Hall the environmental science building. The space The Atrium occupies would likely provide the largest and most prepared space that we could hope for. Already in this location are: Starbucks, Pizza Hut, Sub Connection, Pasta Plus and Freshens smoothie bar that could be unified into one sustainably minded and supplied food cooperative. The Atrium has a very large table/seating area for people to hang out and create in. The proximity to the Huxley college of the environment will provide a steady base of sustainably minded students and staff. The drink areas would change very little except the providers of the ingredients would be sustainable and local whenever possible. Ultimately the space PIzza Hut, Sub Connection and Pasta Plus occupy would be great because they are already a legal operation and are in complience with state health codes.
We simply want to provide healthier options for students and staff while at the same time creating a friendly space for diversity where everyone feels welcome.
Mobile Food Service Units
The student run co-op could be housed in one or multiple mobile Service units on campus. Each unit would serve as distribution centers of co-op goods and services with a central certified kitchen located either on or off campus (please see certified kitchen space). Goods would be transported from the certified kitchen to the carts as needed. Minimal amounts of preparation, such as sandwich preparation, would be done in the unit according to health code requirements. Covered seating areas would accompany mobile food carts for customers and students.It should be considered that while a mobile food service unit could be an ideal option for obtaining space on campus within a relatively short time frame it would ultimately not provide enough space to serve our long term vision for having the co-op be a hub for student projects and activities. Because of its outdoor location the units would not be able to be open as many hours and would not be an ideal location for studying, club meetings or events.
A Mobile food service unit would still be an ideal additional location if the co-op gained the resources to expand into building space on campus. If mobile food service units were paired with a central café space on campus the Co-op would be accessible to students on both north and south campus. To be consistent with the vision of the Co-op it is essential that the co-op be as accessible as possible to students.
Red square mobile café
Advantages:
Red square is a popular gathering place for students in between classes. If the Co-op were to be located in Red Square it would be highly accessible to students. The Red Square is a space on campus where students can express their voice. The Co-op’s presence in Red Square would encourage student expression and be able to participate in student led gatherings and events in Red Square
Concerns:
Most students who pass through Red Square are usually in a hurry to get to class. The Co-op would need to be able to meet students’ needs to have food prepared quickly.
Academic Instructional Center Quad mobile/cart/stand
Advantages:
The square in front of the new Academic Instructional could be an ideal location for the student run Co-op. There are currently no food services in this area for students. As the new building is filled with classes there will be an increasing demand for food services in this part of campus.
Bronze Triangle Area
Side of Art Building
Vendor’s row cart
Advantages:
Vendor’s row and the Viking Union is already a high traffic area for students. Many students depend on vendor’s s row for meals or snacks between classes. Having the Co-op on Vendor’s Row would provide Because of the covered space we would not need to have a bus or a cart. There is also already an established eating area.
Disadvantages:
If the Co-op were located on Vendor’s row it would compete with the already established local businesses. We do want to negatively affect their business. The Coffee Lady already serves many items that are on the Co-ops menu.
Certified Kitchens Space
The Co-op will need a certified kitchen space in order to provide its full menu. Ideally the Co-op’s location would be able to accommodate both a café and a certified kitchen. If the Co-op is located in a space that cannot accommodate a certified kitchen it will need to have kitchen space in a separate location. Some potential options for kitchen space include partnering with the Canada House, Fairhaven Stack 3 or 5 kitchens, which has a certified kitchen, converting space on campus into kitchen space, or renting kitchen space from various community centers or churches that have certified kitchens. Food would be transported from the kitchen to café or mobile food units on campus.__